Preheat oven to 350 degrees. Heavily oil a 9 x 13-inch baking dish; set aside.

For Cake Batter, in a small bowl combine flour, baking soda, and salt; set aside. In a large mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar. Stir in pineapple. Stir in flour mixture. Pour batter into prepared dish. Bake for 35-45 minutes.

Meanwhile, for Coconut Topping, in a small heavy saucepan melt butter over medium heat, browning butter without letting it burn. Stir in sugar and milk; cook for 10 minutes, stirring occasionally. Stir in coconut and nuts (if desired). Spread on hot cake.